Cauliflower soup with pistachios and shisocress

Name: Cauliflower soup with pistachios and shisocress
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 1.5 kg Cauliflower; 2 Onions; 4 TABLESPOONS Butter; 1 TABLESPOON Flour; 500 g Whipped cream; 2 TEASPOONS Vegetable broth (instant); 3 TABLESPOONS Pistachio kernels; 1 Beet shiso cress (alternatively garden cress); 7-10 Tbsp salt, pepper, nutmeg; 1-2 TABLESPOONS Lemon juice

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 8

1.5 kg Cauliflower
2 Onions
4 TABLESPOONS Butter
1 TABLESPOON Flour
500 g Whipped cream
2 TEASPOONS Vegetable broth (instant)
3 TABLESPOONS Pistachio kernels
1 Beet shiso cress (alternatively garden cress)
7-10 Tbsp salt, pepper, nutmeg
1-2 TABLESPOONS Lemon juice

Directions

1
Clean and wash the cauliflower. Cut a few florets from the stalk and slice thinly. Cover and put aside. Chop the rest of the cauliflower roughly. Peel and chop the onions.
2
Heat 2 tablespoons of butter in a large saucepan. Brown the onions in it. Add chopped cauliflower and steam for about 5 minutes. Dust with flour and sauté briefly. 3⁄4 l Pour on water and cream and bring to the boil.
3
Stir in the stock and simmer the soup for about 15 minutes, stirring occasionally.
4
In the meantime, roughly chop the pistachios. Cut cress from the bed. Heat 2 tablespoons of butter in a large pan. Fry the cauliflower slices for 3-5 minutes, turning them over. Season with salt.
5
Finely puree the soup with a hand blender. Season to taste with salt, pepper, nutmeg and lemon juice. Serve the soup. Spread cauliflower slices, cress and pistachios on top.